Description
This homemade cherry pie features a luscious filling of fresh cherries sweetened with sugar, thickened with cornstarch, and enhanced with lemon juice and vanilla extract. Encased in a flaky pie crust and baked to golden perfection, this classic dessert is perfect served warm with whipped cream or ice cream.
Ingredients
Scale
Filling
- 4 cups fresh cherries, pitted
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Crust
- 1 pie crust (store-bought or homemade)
Instructions
- Prepare Cherries: Wash and pit the fresh cherries carefully to remove all pits and ensure the fruit is clean and ready for the filling.
- Mix Filling: In a large bowl, combine the pitted cherries with sugar, cornstarch, lemon juice, and vanilla extract. Stir well and let the mixture sit for a few minutes to allow the flavors to meld together and thicken slightly.
- Prepare Bottom Crust: On a floured surface, roll out half of the pie dough to fit your pie dish. Gently place it into the dish without stretching the dough to prevent shrinking during baking.
- Add Filling: Pour the cherry filling evenly into the prepared crust, spreading it out to cover the bottom evenly.
- Top Crust: Roll out the remaining dough into a circle to cover the pie. Cut slits to vent steam or create a lattice pattern for an attractive presentation and to allow steam to escape during baking.
- Bake Pie: Preheat your oven to 425°F (220°C). Place the pie on the middle rack and bake for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least one hour to let the filling set. Serve warm, ideally topped with whipped cream or a scoop of ice cream for a delicious finishing touch.
Notes
- Use fresh, ripe cherries for the best flavor.
- To prevent the crust from burning, cover the edges with foil halfway through baking.
- Letting the pie cool completely helps the filling set and makes slicing easier.
- Store leftover pie covered in the refrigerator for up to 3 days.
- You can make a lattice crust by cutting strips of dough and weaving them over the pie.
